Wheat flour can stay airborne for many hours in a home/bakery, and can contaminate exposed preparation surfaces and utensils, or uncovered gluten-free products.

Wheat-Sensitive people should avoid eating a food that includes other flours on it's ingredient's list; because it is likley that at least some wheat will be present.

Milk Facts:

Nisin is a new ingredient, that contains milk protein

Casein, a milk protein, may be found in soy milk, and also is found in baby formulas- Although the label says they are milk free. (This is because they are not "milk protein free")

When finding a milk replacemenet, be aware if you are allergic to gluten. Many rice milks contain gluten -some are labeled, some are hidden.

Eggs

Many are unaware of the fact that Propofol, used for anesthesia, contains 10% soybean oil, and 1.2% purified egg phospholipid (emulsifier). This is vital information for those who have allergies to these foods! Be sure to inform your anesthesiologist of your food allergies, and they may suggest alternative options. Anaphylaxis during general (asleep) anesthesia presents in a similar way but there are three unique features. First, the patient who is asleep cannot tell us about light-headedness or breathlessness which might be early warning symptoms. Second, during a typical general anesthetic, many drugs are given, and it is hardly ever clear which of these drugs have caused the reaction. Third, during anesthesia there are many other potential causes for the blood pressure to be dropping or the air passages to be closing off. A diagnosis of anaphylaxis is therefore not always easy to establish. "-http://www.netwellness.org/question.cfm/8842.htm

Corn Facts

Replace corn starch with Tapioca Starch

Regular table salt usually contains corn (and it is not labeled!)

Xanthan Gum has corn in it, to replace it use Guar Gum

Soy Facts:

Soy in Anethesia! See description under "eggs" above ^^

shortenings contain soy. The one brand I use that does not contain soy is Spectrum Naturals"Organic Shortening, all vegetable".

Nuts/Peanuts:

Peanut butter is commonly used in oriental cooking

A peanut protein can be used in softdrinks as a foaming agent

Fish Facts:

Fish are one of the most common causes of food allergy. Fish may find their way into processed foods in raw, powder, or oil form. Fish may be found unlisted if added as part of an oil. Fish products are not usualy hidden ingredients, but may be hidden in Caesar salad dressing, or in Worcestershire sauce if it contains anchovies. Skin Prick tests and RASTs indicate extensive cross-reactivity among fish species, but recent research suggests that patients may be able to consume some species of fish despite positive test responses to one oe two. (However, it is recommended that people allergic to fish should still avoid all fish species).

Potato replacements:

POTATO STARCH SUBSTITUTE: Tapioca Starch (or arrowroot). Since potato starch is denser than tapioca starch, you may want to use a gluten-free flour blend that uses at least 1/4 tapioca starch

Replace mashed potato flakes with quinoa flakes in the same amount

**Potato Flour is NOT interchangeable with Tapioca Starch OR Potato Starch!

Other:

If using baker's yeast as a leavening agent, add one tablespoon of baking powder instead

One clear message from the literature is that most fatal and near-fatal reactions happen when eating away from home. Individuals with secere food hypersensitivity should probably avoid processed foods. If it is necessary to purchase these foods, they should be made by a reliable manufacturer. Parents and children should learn to scrutinize food lables carefully. Unfortunatly, the multiplicity of possible names for any one ingreedient may let a hidden allergen slip by....

Fortunately, many individuals lose their reactivity to foods over time-but this does not apply to ALL individuals...Bock recommends careful and periodic challenges in these patients to save families from prolonged anxiety about accidental ingestion. Unfortunatly, sensitivity to peanut is seldome outgrown.

Acknowledgement should be made to the food industry for the strides made in improved labeling of food products, in many countries, the food industry has played a leading role in constructing food intolerance databases, which can assist sensitive individuals in avoiding foods containing a particular ingredient. In the long term, manufacturers must be perswaded to bring common ingredient names into use, and legislation should be passed to make food lables more accurate. A possible solution would be to list the derivative in brackets after the ingredient, for example, ovomucoid [egg].

Deaths in children, adolescents, and adults who ingest foods in which they were highly allergic have been reported. These deaths are often caused by a "hidden" ingredient in the food to which the individual is allergic.

Yunginger suggests that in the United States, more children and adolescents die annually as a result of food-induced anaphylaxis than as a result of insect stings. The majority of these deaths are due to severe allergy to peanut and nuts, and asthma appears to be an important risk factor for this form of allergy.

Sensitivity can occur by ingestion of minute quantities of food allergens, and even by inhalation of food allergens carried in air or in cooking fumes. The association between a reaction and a food may not initially be obvious because many patients experience a reaction only several hours later. Unlike the very acute and often dramatic reaction to peanut, the form of reaction to egg, milk, wheat, and soy may be through "soft signs" (e.g. gastroenteropathies, asthma, and atopic dermatits). Other diagnostic difficulties occur in individuals experiencing anaphylactoid reactions and in patients with food-dependent exercise-induced anaphylaxis.